Kim Alter is the chef/owner of the newly-debuted restaurant Nightbird and adjoining cocktail concept Linden Room, which mark her first solo projects in San Francisco’s Hayes Valley. Alter formerly worked with the Daniel Patterson Group for 4 years at the helm of kitchens such as Haven and Plum in Oakland, California. Prior to that, she has worked in some of the Bay Area’s most notable restaurant kitchens including Manresa, Ubuntu, Aqua, Acquarello, Masa’s Wine Bar & Kitchen, La Folie, and Gary Danko.
Alter’s food often takes familiar dishes to new places with creative spins on classics. Slow cooking methods such as braising and roasting are often utilized to coax out deep, savory flavors combined with peak season fresh or cooked vegetables to bring lively elements to each plate. Alter incorporates bright pops of fruits and herbs as well as undertones of smoke and spices resulting in layered, flavorful dishes. Recently, Alter has received critical acclaim for Nightbird and Linden Room from San Francisco Chronicle‘s Michael Bauer and San Francisco Magazine‘s Josh Sens. Alter has also earned Food & Wine Magazine nominations for People’s Best New Chef in 2012 and 2013 with her talent for bringing “down-to-earth boldness to cerebral dishes.” She won the title of “Best New Chef” from Oakland Magazine while at Haven, which was also named “Best New Restaurant” under her direction and awarded three stars from San Francisco Magazine. She grew up in Laguna Beach, California and is a graduate of the California Culinary Academy.
“I have always worked with Pacific Gourmet for the people who work there. They are always helpful and accommodating. Pacific Gourmet also carries a lot of the quality brands I am used to working with”.